October 2020

Published: October 1, 2020Scott Wiener

October is National Pizza Month

Find tips on how to celebrate National Pizza Month during the pandemic. Learn more about what to do when disruptions in the supply chain happen or an employee tests positive for COVID-19. Find strategies to tighten your payroll. Get menu ideas on meatballs, anchovies and pork options. Explore Miguel’s Pizza, a family operated pizzeria thrives in rural Kentucky.

You can also check out the Digital Edition — Pizza Today October 2020.

Topics People & Pizzerias

Pizza Today On the Road: Miguel’s Pizza, Slade, KY

Climbing Higher Ventura family centers pizzeria around outdoor community Miguel’s Pizza is synonymous with its region of Eastern Kentucky. The unique pizzeria has been a pizza and rock-climbing destination at Red River Gorge since Miguel and Susan ...

Topics Industry News

Commentary: Excelling for You

I’ve got some pretty big news that I’m pumped to share in a time where we all need positive news: Trade Association Business Publications International (TABPI) has released this year’s TABBIE Award winners. The prestigious TABBIEs, now in their...

Topics Employee Management

When Employees Test Positive for COVID-19

Regulations vary, so pizzeria owners look to local authorities, friendly competitors and the Internet for best practices Act quickly, but don’t panic. That’s the advice from pizzeria owners who have had employees test positive for COVID-19. As th...

Topics Menu Development

Pork: Making the Cut

Find ways to use versatile pork The pandemic has forced so many of us to alter our habits. It has caused people to become wary of others. It has sparked some into action to help those in need and others to withdraw into themselves. But mostly, it has...

Topics Menu Development

Building Blocks: Tips for a New Menu

Utilize items that will excel I have the best pizza in the city!” Or at least that’s what most people say when they open a new shop. I never did. I just let the pizza speak for itself. Of course, over the last eight years and with the help of sup...

Topics Menu Development

Meatballs: Classic Favorite

Meatballs can star on your menu in many categories Meatballs have seemingly been around forever. Everyone’s grandmother has a special recipe. They’re on menus in all parts of the country; sometimes as a starter, other times atop pizza. They’re ...

Topics People & Pizzerias

Destinations: 550, Laredo, TX, POP, Portland, OR, Nick & Vito’s, Chicago

A Look at Pizzerias Around the Country 550 Pizzeria | Laredo, Texas Janet Duran envisioned opening her own pizzeria the first time she made pizza. Even a pandemic didn’t get in her way of fulfilling that dream. Launched with carryout only in...

Topics Menu Development

Anchovies: Little Fish, Bold Flavor

It’s time to give anchovies another try Fried, fresh, marinated, grilled or seared. These little fish pack a huge flavor punch and most people either love them or hate them. I dipped my toes in slowly with anchovies. While I am now fully in the for...

Topics Dough

Knead to Know: Take and Bake Pizza Dough

The Dough Doctor answers your questions Q: I’m thinking of adding take-and bake pizza to my menu. Can I use my regular dough, or do I need a special dough? A: Making take-and-bake pizza can be a pretty simple proposition, or it can be a bit more in...

Topics Operations

How to successfully navigate supply chain disruptions

Supply Chain Solutions: What are the operations strategies for managing supply chain disruptions? Even in the challenging age of the novel coronavirus, John Patrone and his crew at Patronies Pizza in Supply, North Carolina, were dishing up more than ...

Topics Employee Management

Mike’s Monthly Tip: Avoid Warm Body Syndrome

Keep Your Core Values Intact if You Expect to Thrive What do you stand for? What are your values? Moreover, what are your core values? If you and your leadership team were to write it all on the board, every single character trait that mattered most,...

Topics Menu Development

October 2020

October is National Pizza Month

Pizza Today On the Road: Miguel’s Pizza, Slade, KY

Commentary: Excelling for You

When Employees Test Positive for COVID-19

Pork: Making the Cut

Building Blocks: Tips for a New Menu

Meatballs: Classic Favorite

Destinations: 550, Laredo, TX, POP, Portland, OR, Nick & Vito’s, Chicago

Anchovies: Little Fish, Bold Flavor

Knead to Know: Take and Bake Pizza Dough

How to successfully navigate supply chain disruptions

Mike’s Monthly Tip: Avoid Warm Body Syndrome

Man on the Street: Pepperoni Scare

Payroll 101: Tips to Save and Stay Organized

Conversation: Bruno Zacchini, III, Pizza Bruno, Orlando, FL

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